Estimated reading time: 5 minutes
This time we stop in Northern Italy, Lombardy to be precise. The region of which Milan is the capital. This city is best known for its luxury fashion houses. But there is also something else they are very good at in Milan: making risotto! It's not difficult, but there are some rules and I'll be happy to explain them to you! Of course I will treat you to a delicious recipe at the end. This risotto recipe is an authentic Italian risotto giallo con piselli.
Risotto is an Italian rice dish prepared by adding small amounts of stock or other liquid to the rice and stirring until the rice is cooked and has a thick, creamy consistency. The dish is often supplemented with vegetables, cheese, meat, fish or other seasonings and can vary from traditional Italian recipes to modern creations. This risotto is often served as a main course or as a side dish with grilled meat or fish.
Risotto: the bliss from Northern Italy!
Risotto Alla Milanese
This Risotto is originally from Northern Italy and over the years they have managed to make the perfect risotto dish in Milan. Namely the risotto alla Milanese. This is very creamy saffron risotto. What makes it so special is the calf marrow that is added to it. Nowadays it is used less, but then it may not officially be called 'risotto alla Milanese'. Then it's just 'risotto giallo' (Italian for yellow rice). Or 'risotto allo zafferano' (Italian for saffron rice). Yes, those Italians love tradition!
Arborio or carnaroli?
There are many types of risotto rice, but arborio and carnaroli are the best known. They both come from Northern Italy and are widely used. I prefer to use the carnaroli rice. This is the `Rolls-Royce' among the risotto rice. The rice grain absorbs a lot of moisture and therefore ensures a delicious full and creamy risotto.
Be careful with the amount of ingredients:
You don't need many ingredients for risotto. The base is always the same: Risotto rice, butter, stock, onion, white wine and salt and pepper. People tend to always add a lot of extras to the risotto. But you shouldn't do that! In Italy they add up to two extra ingredients, no more.
Use the right stock
Risotto is made with stock, the rice cooks in it and this gives a lot of flavor to your risotto. That's why it's important to use a stock that matches the main ingredient. So you use fish stock for a fish risotto. With meat risotto you use meat stock and with a vegetable risotto you use vegetable stock.
Italian risotto giallo con piselliStir, stir, stir!
Or how the Italians call it: 'risottare'. That's really important. Making risotto is easy, but you have to keep busy. So keep stirring, otherwise your risotto will stick. My rule of thumb is: Stir for 30 seconds, wait 10 seconds. Stir with policy otherwise, but you will destroy the grain! Never cook the risotto for longer than 20 minutes, as this will make your risotto too mushy.
Italian risotto giallo con piselli
To work! We are going to make this delicious risotto in the recipe below.
Italian risotto giallo con piselli
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Ingredients:
- 180 gram Carnaroli rice
- 1 tablespoon Saffron threads
- 200 ml White wine
- 1 white onion
- 750 ml vegetable broth
- 150 gram garden peas
- 50 gram Butter
- 150 gram Parmesan cheese
- peper
- salt
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Put the saffron threads in a bowl of water and let them soak. It is best to do this in the morning before you prepare the dish.
- Finely chop the onion and heat a knob of butter in a deep pan with a thick bottom. Saute the onion in this for a few minutes.
- Add the risotto rice and fry for a few minutes. Keep stirring, otherwise the risotto will stick to the bottom.
- Add the white wine and cook until the wine has evaporated.
- Meanwhile, make the vegetable stock with a stock cube.
- Add a ladle of stock to the risotto and let it simmer until the stock has evaporated. Then add another ladle of stock to the risotto and repeat this every time the stock has evaporated.
- When the risotto is almost done, add the saffron mixture and stir well. Then add the peas and let them cook for a while (they don't need very long).
- The saffron gives the risotto a yellow color. Make sure that all the moisture evaporates and that the risotto gets a nice bite. Finally add a little butter, parmesan cheese, salt and pepper.
- Stir well, serve with (even more) parmesan cheese.
- Delicious bites!
This blog “Italian risotto giallo con piselli” is a contribution of Tim from La Cucina di Tim, take a look at his website.
Want to read other blog(s) from Tim? Then check this one out:
Basic recipe perfect Italian pasta
Italian focaccia the bread of gold
Authentic Italy: Bari and its orecchiette
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
recipe for risotto
Delicious risotto! Hopefully back to Italy this summer.
Nice Italian